Wanna look good in a bikini? Quit stuffing yourself with fettuccini. Instead stuff yourself with slimming summer squash transformed into a very satisfying zucchini linguini. Or for the gentlemen you can just put a zucchini in your bikini...
Serves 6 for a taste or 4 for a course
1 bunch fresh parsley
a large handful of arugula
1 clove garlic, grated or finely minced
1 cup walnuts
zest and juice of 1 lemon
salt to taste
1/2 cup olive oil
2 large zucchinis
pinch of salt
12 large (U-10) scallops
½ bunch of chopped fresh parsley
fresh cracker pepper
really good olive oil
To make the lemony pesto
Combine all the pesto ingredients in a food processor and blend until mixture is consistently smooth. Scrape down the sides if needed. Use what you need for the past, and save the leftovers in the fridge topped with a lid of fresh oil and some plastic on top for up to a week.
To make the zucchini pasta.
Get a good vegetable peeler or a mandoline and start trimming off long ribbons of zucchini. Once your peeling hits the zip-strip of seeds in the center of the zucchini, rotate and peel the other side until all you have is the center core of seeds. Pile a couple of the ribbons on top of each other and slice them lengthwise into the desired thickness.
Get a large frying pan on the stove and let it warm up for 5 minutes. Dump all the zucchini into the pan, scoop on lots of pesto all over and toss to coat. Put a lid on and cook for 3 minutes to warm it through.
For the scallop
Get a large frying pan on high heat. Preheat the pan for 5 minutes.
Place all the scallops on a plate lined with paper towel. Lay some more paper towel on top and pat the scallops dry.
Get a small plate with oil ready. Dip the scallops lightly in the oil before placing them into the dry pan starting at 12-oclock (clock-face location) and make your may around clockwise. That way when you start flipping the scallops you can do them in order.
Cook the scallops until the bottoms are brown and seared, about 3 minutes. Flip and continue cooking the other side for 3 more minutes. Serve immediately and don’t let your scallops get over cooked.
Discard the dipping oil.
Serve up six piping hot bowls of zucchini ribbons and top each pile with a bit more pesto and two or 3 big scallops.
Crack on loads of pepper and a drizzle of good olive oil.
Serve zucchini linguini with a martini in your bikini.